Ingredients
1. Chicken drumsticks – 6 – 8, clean the chicken drumsticks and make deep gashes on the fleshy parts
2. Onion powder and garlic powder – 1/2 tsp each
Ginger-garlic paste – 1 tbsp
Kashmiri chilli powder / paprika – 1 tsp
Red chilli powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt – 1/2 tsp or as required
3. Corn starch – 2.5 tbsp
All purpose flour / maida – 1.5 tbsp
For sauce
4. Butter, unsalted or margarine – 4 – 5 tbsp
Oil – 2 tsp
5. Garlic – 2 large, mashed (makes about 1 – 1.5 tsp)
Chilli powder – 1/2 tsp
Paprika or kashmiri chili powder – 1 tsp
Tomato paste / tomato puree – 2 – 3 tbsp
Salt and pepper – 1 – 2 pinches or to taste
Lemon juice – 1 tbsp or to taste
Method
1. Marinate chicken pieces with ingredients numbered 2. Refrigerate overnight. Take it out 30 minutes before cooking.
2. Add corn starch and all purpose flour to the chicken pieces, mix and press to coat them well.
3. Make the poussin sauce – Heat butter and oil in a small pan. Add garlic and cook for 30 seconds over low heat. Add chili powder, paprika, tomato paste, salt and pepper. Mix well and cook for 15 – 20 seconds. Switch off the flame. Add lemon juice and mix well. Taste the sauce and add salt if required.
4. Heat oil over medium-high flame. Add chicken pieces in 1 – 2 batches and fry for around 12 – 15 minutes, flipping 2 – 3 times in between.
5. Drain well and add immediately to the prepared sauce and toss well. Serve with French Fries, lime wedges and salad.
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